BERRY BASIL CHICKEN

Berry Basil Chicken image

Provided by Molly O'Neill

Categories dinner, easy, quick, main course

Time 1h10m

Yield Four to six servings

Number Of Ingredients 10

Previous Next

Ingredients

1 cup unsweetened raspberry or strawberry puree
1 cup unsweetened raspberry juice
1/3 cup raspberry vinegar
1 tablespoon soy sauce
2 tablespoons Dijon mustard
1 bunch basil, about 8 sprigs, stems removed and finely chopped, and 4 to 6 whole leaves reserved for garnish
1 tablespoon fresh thyme leaves
1 teaspoon freshly ground black pepper
3 large skinless, boneless chicken breasts, halved
1/2 tablespoon vegetable oil

Steps:

Combine all of the ingredients except the chicken breasts and the oil in a large nonaluminum bowl. Add the chicken, cover and set aside for one hour.
Take the breasts out of the marinade and pat them dry. Heat the oil in a skillet over medium-high heat until the oil is hot but not smoking. Brown the chicken breasts in the oil for 2 minutes on each side. Add the marinade and continue cooking the chicken in the liquid for 2 to 3 minutes.
Arrange the breasts on a serving platter, garnish with the reserved basil leaves and spoon the sauce over the meat.

Nutrition Facts : @context http, Calories 228, UnsaturatedFat 8 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 3 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 271 milligrams, Sugar 2 grams, TransFat 0 grams